I don't like to eat rabbit but my younger brother is a rabbit eater. He especially loves the flavors of rosemary and Riesling wine with rabbit. before someday he made a recipe I just share it with you.

In a zip-top plastic bag large enough to hold the rabbit, season meat liberally with salt and peppers, add 2 or 3 tablespoons olive oil, a couple of sprigs of rosemary and the lemon juice. Refrigerate for several hours or overnight.

Preheat oven to 300 degrees. Remove the rabbit from the bag and discard the marinade. Heat 2 tablespoons olive oil over medium-high heat in a Dutch oven and brown rabbit all over until golden brown. Remove rabbit and set aside. Lower heat to medium-low and in the drippings, sauté, without browning, the shallots and onions for about 8 minutes or until translucent and soft. Deglaze the pan with 1/4 cup of Riesling, scraping up the brown bits until completely dissolved. Return the rabbit to the pot. Add the remaining cup of wine and enough chicken stock to come halfway up the meat. Add 2 or 3 sprigs of rosemary, a few sprigs of thyme (don't both taking off the leaves). Put a sheet of aluminum foil over the pot and cover so it's sealed tightly. Put in the oven and cook for two hours, turning the rabbit over after one hour.

Remove the rabbit and cover with foil to keep warm. Strain the sauce and if it seems like too much liquid, return to the pot and reduce over high heat until there are about a cup and a half or 2 cups. Add 1/4 cup cream and cook for 2 or three minutes. Taste for seasoning, adding salt, pepper and more cream as desired. Serve rabbit with sauce on the side.